Usually this is the only hard part.
Deciding what's for dessert, that is; my bowl (20 baht) eventually held coconut, ginkgo nuts, and stubby green strips that may have been the same rice flour noodles used in cendol. The ice, however, was more coarsely shaved than optimal, and, perhaps because the poured-on syrup was held at too warm a temperature, coalesced into a crunchy mass.
Iced dessert vendor
Aw Taw Gaw market, stall 9/46, Bangkok
